Directions

1. Bring a large saucepan of water to the boil, add the basmati rice and bring back to the boil. 2. Stir once and cook the rice for 8 minutes or until cooked. 3. Place in a sieve and cover the rice with a sheet of kitchen towel, and allow to stand for 5 minutes to absorb any excess water. 4. Meanwhile mix the sweet chilli sauce together with the soy sauce and the toasted sesame oil and set aside. 5. Heat a wok over a high heat until nearly smoking. Add the sesameseeds and stir fry for 30 seconds until browned and remove. 6. Add the oil and swirl around the wok to heat through. Stir fry the chicken for 1 minute before adding the prawns and cook for another 1½ minutes, remove and place in a sieve for any excess oil to drain away. Don’t worry at this stage if the chicken and prawns are not fully cooked. 7. To the wok add the mange tout and red pepper with 2 tablespoons water and stir fry for 1½ minutes. 8. Add the basmati rice, spring onions, garlic and ginger and stir fry for a further 2 minutes. 9. Move the rice to the side of the wok and pour the egg onto the base of the wok and leave for 30 seconds to set up a little before stirring through the rice with the chicken, prawns, coriander, sauce, and sesame seeds. 10. Toss to mix everything thoroughly and serve immediately.

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Member Ratings For This Recipe

Good. We left out the prawns and added a tablespoon more of soy sauce and a tablespoon of sriracha hot sauce since we like spice. We used about 3 cups cooked rice, so if you consider a serving 1 cup it makes closer to 6 servings.
- 9/17/11